We adore this soup at home and make it often after work, when we are a little tired and just want to curl up with a bowl of something warming. It’s easy to do, doesn’t need much attention, and is rich, lightly spiced and deliciously creamy. © Extracted from Stirring Slowly by Georgina Hayden, published by Square Peg – £20.
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2 onions
600g cauliflower
4 garlic cloves
1 heaped tsp ground cinnamon
1 heaped tsp ras el hanout
sea salt and freshly ground blackpepper
olive oil
a handful of unsweetened coconut flakes
1 x 400ml tin of reduced-fat coconut milk
600ml vegetable stock
2-3 tbsp chilli oil
Roasting tray
Large saucepan
Stick blender